Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs

E. Kasapidou; J.D. Wood; R.I. Richardson; L.A. Sinclair; R.G. Wilkinson; M. Enser

首页> 外文期刊>Meat Science >Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs

【24h】

Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs

机译：补充维生素E和饮食对改良气氛包装中展示的羊腿牛排脂肪酸组成，肉色和脂质氧化的影响

获取原文

获取原文并翻译 | 示例

获取外文期刊封面封底 >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

Groups of 8 lambs were allocated to one of five concentrate diets supplemented with all-rac-α-tocopheryl acetate containing 30 (C30), 60 (C60), 120 (C120), 250 (C250) and 500 (C500) mg/kg dry matter. Two other groups were fed grass silage and 400 g/day concentrate with 60 (S60) or 500 (S500) mg ot-tocopheryl acetate/kg dry matter. Within diet, vitamin E level did not affect growth performance or carcass characteristics. Basal diet did not affect final live weight, conformation and fatness scores. M. semimembranosus from S lambs contained more a-tocopherol than that of C lambs on the same intake and by day 6 in MAP (75% O2/25%CO2) chroma and a* were below acceptable levels in C30 lambs. TBARS were higher in C30 and C60 muscle than in other treatments (P< 0.001) after 3 and 6 days display. Muscle fatty acid composition varied with basal diet but lipid oxidation depended more on vitamin E concentration with an initial concentration of 1.9 μg/g muscle preventing significant lipid oxidation.

机译：每组8只羔羊被分配到五种浓缩饲料中，其中一种分别添加了30（C30），60（C60），120（C120），250（C250）和500（C500）mg / kg的全外消旋α-生育酚乙酸酯干物质。给另外两组喂草青贮饲料和400 g /天的浓缩液，其中含有60（S60）或500（S500）mg乙酸生育酚乙酸酯/ kg干物质。在饮食中，维生素E水平不会影响生长性能或car体特征。基础饮食不影响最终的活体重，构象和脂肪评分。在相同摄入量下，来自S羔羊的半膜分支杆菌比α羔羊的α-生育酚含量更高，到第6天，MAP（75％O2 / 25％CO2）色度和a *低于C30羔羊的可接受水平。在显示3天和6天后，C30和C60肌肉中的TBARS高于其他治疗（P <0.001）。肌肉脂肪酸组成随基础饮食而变化，但脂质氧化更多地依赖于维生素E浓度，初始浓度为1.9μg/ g肌肉可防止明显的脂质氧化。

著录项

来源
《Meat Science》 |2012年第4期|p.908-916|共9页
作者
E. Kasapidou; J.D. Wood; R.I. Richardson; L.A. Sinclair; R.G. Wilkinson; M. Enser;
展开▼
作者单位

School of Veterinary Science, University of Bristol, Longford, Bristol BS40 5DU, UK;

School of Veterinary Science, University of Bristol, Longford, Bristol BS40 5DU, UK;

School of Veterinary Science, University of Bristol, Longford, Bristol BS40 5DU, UK;

ASRC, Harper Adams University College, Edgmond, Newport, Shropshire TF10 8NB, UK;

ASRC, Harper Adams University College, Edgmond, Newport, Shropshire TF10 8NB, UK;

School of Veterinary Science, University of Bristol, Longford, Bristol BS40 5DU, UK;

展开▼
收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
中图分类
关键词
vitamin E; muscle; muscle colour; lipid oxidation; fatty acid composition; lamb;

机译：维生素E;肌肉;肌肉颜色脂质氧化;脂肪酸组成;羊肉;

相似文献

外文文献
中文文献
专利

1. Comparison of a grain-based diet supplemented with synthetic vitamin E versus a lucerne (alfalfa) hay-based diet fed to lambs in terms of carcass traits, muscle vitamin E, fatty acid content, lipid oxidation, and retail colour of meat [J] . Baldi G., Chauhan S. S., Linden N., Meat Science . 2019,第FEBa期

机译：补充了合成维生素E的谷类饮食与饲喂羔羊的卢塞恩（苜蓿）干草为基础的饮食的car体特征，肌肉维生素E，脂肪酸含量，脂质氧化和肉的零售颜色比较
2. Muscle antioxidant (vitamin E) and major fatty acid groups, lipid oxidation and retail colour of meat from lambs fed a roughage based diet with flaxseed or algae [J] . Eric N. Ponnampalam, Viv F. Burnett, Sorn Norng, Meat Science . 2016,第JANa期

机译：肌肉抗氧化剂（维生素E）和主要脂肪酸基团，脂质氧化和羔羊肉的零售颜色，以羔羊为基础的日粮中添加了亚麻籽或藻类
3. Effects of linseed oil and natural or synthetic vitamin E supplementation in lactating ewes' diets on meat fatty acid profile and lipid oxidation from their milk fed lambs [J] . B. Gallardo, M.G. Manca, A.R. Mantecon, Meat Science . 2015,第apra期

机译：哺乳母羊日粮中亚麻籽油和天然或合成维生素E的补充对饲喂羔羊羔羊肉中脂肪酸谱和脂质氧化的影响
4. Performance, blood lipids and fatty acid composition of tissues of rabbits fed diets supplemented with conjugated linoleic acid [C] . M. Marounek, E. Skfivanovd, A. Dokoupilovd International Symposium on Energy and Protein Metabolism and Nutrition . 2007

机译：兔组织的性能，血脂和脂肪酸组成喂养补充亚油酸的饮食
5. Effect of varying the fatty acid composition of a carbohydrate-restricted diet on plasma fatty acid composition, blood lipids oxidative stress, inflammation and insulin sensitivity in men. [D] . Forsythe-Pribanic, Cassandra E. 2009

机译：改变限制碳水化合物饮食的脂肪酸组成对男性血浆脂肪酸组成，血脂氧化应激，炎症和胰岛素敏感性的影响。
6. Effect of a Diet Supplemented with Malic Acid–Heat (MAH) Treated Sunflower on Carcass Characteristics Meat Composition and Fatty Acids Profile in Growing Lambs [O] . Andres Haro, Trinidad de Evan, Jesús De La Fuente Vázquez, 2020

机译：日粮添加苹果酸-热（MAH）处理的向日葵对生长羔羊s体特性肉成分和脂肪酸谱的影响
7. Effects of linseed oil and natural or synthetic vitamin E supplementation in lactating ewes' diets on meat fatty acid profile and lipid oxidation from their milk fed lambs [O] . Gallardo B., Manca M. G., Mantecón Ángel R., 2015

机译：哺乳母羊日粮中亚麻籽油和天然或合成维生素E的补充对饲喂羔羊羔羊肉中脂肪酸谱和脂质氧化的影响

Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs

摘要

著录项

相似文献

相关主题

期刊订阅